A great way to do this is to cut a potato in half, around the middle, and push a probe thermometer all the way through, so at least an inch

of the tip is exposed on the far side.

Place the potato, cut side down, in the box, making sure that the probe isn't touching anything. Run the thermometer wire under the nearest top-rail, and out of the box. The potato keeps the end of the probe from touching any of the surfaces, and accurately read the interior temp of the box.

Brisket -The difference between good brisket and amazing brisket is patience. Double wrap the finishing brisket in foil, wrap that in a towel, and let the whole thing rest in a closed cooler for 1-2 hours.

Then, once you've unwrapped it, allow it to sit and cool slightly for 15-20 minutes for slicing or pulling.